White Chocolate Custard Ice Cream
Inspired by techniques from Serious Eats.
Our classic custard with white chocolate melted in and much less sugar, finished with shaved white chocolate. Creamy, mellow and gently sweet.
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Method
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Equipment
- ice-cream maker
- medium heavy saucepan
- heatproof bowl
- whisk
- silicone spatula
- probe thermometer
- fine sieve
- large bowl of iced water
- freezer container with lid
Nutrition per serving (estimated values)
| Per serving | Amount |
|---|---|
| Energy | 390 kcal |
| Protein | 5.9 g |
| Carbohydrate | 25.4 g |
| of which sugars | 25.2 g |
| of which free sugars | 21.6 g |
| Fat | 30 g |
| of which saturates | 18 g |
| Fibre | 0 g |
| Salt | 0.24 g |
Protein per 100 kcal
1.5 g High Protein needs ≥ 10 g
Calculated from USDA FoodData Central ingredient values
Metric · 8 servings
Custard
- 400 ml double cream
- 320 ml whole milk
- 60 g caster sugar
- 1 g fine sea salt or table salt a pinch
- 5 large egg yolks
Chocolate
- 150 g white chocolate, finely chopped
Custard
- 1 tsp vanilla
Finish
- 40 g white chocolate, shaved
- 1
Warm the dairy. Heat the cream, milk and half the sugar in the saucepan until steaming.
- 2
Whisk the yolks. Whisk the yolks with the remaining sugar until pale. White chocolate brings plenty of sweetness, so only 60 g sugar is needed.
- 3
Temper. Whisk two ladles of hot dairy into the yolks, then return to the pan.
- 4
Cook. Return the pan to low heat and stir until the custard thickens and hits 77-80 °C. Keep it below a simmer.
- 5
Melt the chocolate. Put the chopped chocolate in a clean bowl and sieve the hot custard over it. Leave for 1 min, then stir until smooth with the salt and vanilla; residual heat melts white chocolate gently without scorching it.
- 6
Chill. Cool over the iced water and refrigerate for at least 4 h.
- 7
Churn and freeze. Churn until thick, fold in the shaved chocolate and freeze for at least 4 h.
Storage
Freeze in a covered container for up to 2 weeks.
